Description
A refreshing, creamy salad blending sliced cucumbers with corn and a cottage‑cheese‑based dressing, inspired by Mexican street corn.
Ingredients
- ½ cup cottage cheese (or equal mix of sour cream and mayo)
- 5 mini cucumbers, sliced (or 2 English cucumbers)
- 1¼ cups corn kernels (canned or thawed frozen)
- ¼ cup pickled red onions
- 2 tbsp cotija cheese, plus extra for topping
- ⅓ cup chopped fresh cilantro, plus extra for topping
- 1 tsp Tajín seasoning, plus more for topping
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Blend cottage cheese (or sour cream/mayo mix) in a blender or food processor until smooth (about 1 minute).
- In a large bowl, combine sliced cucumbers, corn kernels, pickled red onions, cotija cheese, chopped cilantro, Tajín, salt, and pepper.
- Pour the blended cottage cheese over the salad mixture and stir until everything is well combined.
- Divide between two plates or bowls.
- Top with extra cotija cheese, cilantro, and a sprinkle of Tajín.
- Serve immediately for best texture and flavor.
Notes
- Serve right away—cucumbers release water over time, so the salad may become watery if left too long.
- Use freshly grilled corn for a smoky boost instead of canned or frozen.
- Adjust the dressing richness by substituting part or all of the cottage cheese with sour cream and mayo, if preferred.
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 277 kcal
